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Cheesy Broccoli Soup in a Bread Bowl

Ingredients

1/4 cup butter, cubed
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fresh broccoli florets
1 large carrot, finely chopped
3 cups chicken stock
1 cup half and half cream
1 cup heavy cream
1/2 tsp salt
1/4 tsp. ground nutmeg
1 tsp pepper
1/4 cup cornstarch
1/4 cup water or additional chicken stock
2 1/2 cups shredded cheddar cheese (I used chipotle cheddar cheese)
6 small round bread loaves (about 8oz each)
2 Bay leaves

Directions

In a 6-qt. stockpot, heat butter over medium heat; sauté onion and garlic until tender, 6-8 minutes.
Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil.
Simmer, uncovered, until the vegetables are tender, 10-12 minutes.
Mix cornstarch and water, stir into soup. Bring to a boil, stirring until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
Cut a slice off the top of each bread loaf, hollow out bottoms, leaving 1/4 inch thick shells (save the removed bread).
Fill the bread bowls with soup just before serving. Serve the pulled bread with your bowl! Enjoy!

Broccoli

Source: Taste of Home tested by Mary Ann Millington

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